1. Stir together the flour, sugar, baking powder, salt and coarsely chopped hazelnuts in a large bowl. Using a pastry blender, a mixer with the flat beater attachment or your fingertips, work in the butter until the mixture resembles coarse meal. Mix in the cream and hazelnut liqueur to form a soft dough.

2. Knead for just 10 seconds, then lightly flour the dough and pat it out to 1-inch thickness on a baking sheet. Cover with plastic wrap or wax paper and refrigerate for 1 to 8 hours.

3. Heat the oven to 375 degrees, placing a rack in the middle position. Uncover the dough and use a round cutter to cut out 2 1/4-inch biscuits. Pat the scraps together and recut to make a total of 8 biscuits. Arrange them at 2-inch intervals on a nonstick or parchment-lined baking sheet.

4. Brush a light coating of egg wash on the biscuits. Sprinkle 1 teaspoon of the finely chopped hazelnuts and one-half teaspoon sugar on each biscuit.

5. Bake for 20 minutes, or until slightly tan and springy. Transfer the baking sheet to a rack to cool.

Pear filling

3 tablespoons unsalted butter

3/4 cup light brown sugar, lightly packed

2 pounds Bartlett or Anjou pears, peeled, cored and cut into eighths

1/2 cup sweet Marsala wine

1/2 cup whipping cream

1. Melt the butter in a large skillet over high heat. Stir in the brown sugar. Add the pears and cook, stirring frequently, for 2 minutes.

2. Carefully add the Marsala, standing away from the pan, as the mixture may start to flame. After 2 minutes, any flames should subside. Add the cream and cook for 3 more minutes to thicken.